Before I move on to the recipe itself I’d like to say I’ve used a very clever piece of ‘cognitive technology’ called IBM Chef Watson to help create the dish. And for the moment all I’m going to say is that it can draw upon around 10,000 recipes, food pairing theories and hundreds of thousands of relationships between flavour compounds and ingredients to help people generate never-before seen recipes.
- 600g Wild Cornish Sea Bass (Filleted and de-boned)
- 150g Samphire – washed
- 150g Assorted wild mushrooms (Girolles, Shitaki etc) – cleaned
- 150g New potatoes (Jersey Royals if in season) – washed and sliced
- 200g Cherry tomatoes, halved
- 100g Flat Leaf Parsley
- 100g Basil
- Lemon Juice
- Sea Salt and black pepper
- Extra Virgin Olive Oil
- Put a little oil in a frying pan ready to sautee the mushrooms and tomatoes
- Put a saucepan of salted water on to boil
- Put a large non-stick frying pan on with a little oilve oil
- When the water comes to a boil, add the samphire and blanche for 1 minute, then reserve in cold water until ready
- Add the sliced new potatoes to the other and coom until just tender but not falling apart
- Add the sea bass fillets, skin-side down and fry gently until the skin is golden, then flip over to finish for a few seconds
- Add the mushrooms and tomatoes to the other pan and sautee gently until the tomatoes just start to wilt.
- Chop the herbs, add olive oil, a squeeze of lemon juice and salt and pepper to make the salsa verde
- Dress the plate with the potatoes first, then the samphire, add the mushrooms and tomatoes then the fish
- Samphire is also known as ‘Sea Asparagus’ and it grows around the salty edges of river estuaries – it has a very short season – so if you cannot find it, an alternative would be asparagus itself.